116
Masterclass
masterchefs
The recent addition
of top chefs to meet
the increasingly
discerning tastes
of Macau’s diners looks
to have hit the sweet spot
by sandra Gomes
ou could call it the icing on the cake.You’ve got the
restuarant, you’ve got the state-of-the-art kitchen, a
team of tip-top cooks and a steady flow if discerning
diners. How to step up the game?
Get a masterchef, of course.
Along with others, MGM and Melco, which manages
the Crown Casino, are betting heavily on their international
restaurants and are turning to chefs with a reputation. Mas-
terchefs were invited to provide new experiences to diners at
MGM’s Rossio and Crown’s Aurora, as part of the Wine and
Gourmet fair held in Macau last month.
To showcase the talent in Rossio MGM took inspiration
from Lisbon’s emblematic buildings in Lisbon to create the
square which is home to the restaurant.
Over the10 days of the fair custom increased due to
the presence of the world-renowed chef Vitor Sobral. “The
number of meals served per-day increased significantly,” he
beamed, adding that the price per-head was about MOP280
for a set menu. At Crown’s Aurora three-star Michelin
masterchef, Jean-Michel Lorain was on site. The restuar-
ant normally serves dinner alone but with the presence of
Jean-michel Lorain
a renowned chef, Aurora opened for lunch, a sure sign that
business was on the up. olive oil, wine and aromatic herbs forming the fundamentals
of his work. Portugal’s cuisine is rich and full-bodied, using
confusion food a myriad of spices to form the base of each dish - includ-
ing piri piri (small, Fiery chili), cinnamon, vanilla, saffron,
Portuguese cooking with a modern twist was on offer garlic, coriander and parsley. With a heavy emphasis on fish
at Rossio. Vitor Sobral describes his cooking as an innova- and inventive use of vegetables, Sobral is best known for his
tive interpretation of classic Portuguese fare with the use of impeccable talent in creating traditional Portuguese cuisine
december 2008
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